Nutritional Facts

Directions

In a large skillet over medium heat, brown meat in oil; drain. Add onions and garlic; cook and stir for 2 minutes. Add the enchilada sauce, tomatoes, chilies, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 2 hours or until meat is tender.

Combine flour and water; add to beef mixture, stirring constantly. Bring to a boil; cook and stir for 1 minute or until thickened.

Sort By :

"Very delicious! These enchiladas had wonderful, filling flavor. In order to make them for a weeknight meal I skipped the browning step and put the meat and enchilada sauce into a crock pot to simmer on low while I was at work. I also assembled the enchiladas into a 9 x 13 pan, added shredded cheese to the top and baked at 375 for about 30 minutes. My family loved this dinner."